2 lamb shanks
salt and pepper to taste
1 onion, sliced
1 carrot, sliced
1 stock celery, sliced
1 cup beef stock
2 cloves garlic
1 cup red wine or the non-alcoholic version
2 bay leaves
2 tablespoons blonde roux (or melt 1 tablespoon butter in a small saucepan, add 2 tablespoons flour, cook and stir for 2 minutes)
Season the lamb shanks with salt and pepper and sear for 2 minutes in a very hot pan.
Place the lamb shanks in an oven-proof baking dish. Add the onion, carrot, celery, beef stock, garlic, bay leaves, and wine. Bake for 2 hours at 325 degrees, or until done.
Remove the lamb from the baking dish. Strain the liquid into a saucepan and cook over medium heat until reduced by one-half. Add the roux and mix together well.
Serve the shanks over mashed potatoes or polenta and spoon the sauce over the top.
Recipes and links to cookery sites and on-line cookbooks.
1 post • Page 1 of 1
- Posts: 1118
- Joined: Fri Oct 27, 2006 12:45 am
- motherboard: Hewlett Packard 2AF7
- system_drive: C
- 32bit or 64bit: 64 Bit
- processor: 2-90 gigahertz Intel Core i5 4460S
- ram: 8 GB
- video card: NVIDIA GeForce GT 705
- sound card: P40D100-4 NVIDIA High Definition Audio
- Hard_Drive_Capacity: 8 TB
- Location: Birmingham UK